The perfect partner for your Christmas pudding.
- 750 gm softened butter
- 1 kg pure icing sugar, sieved
- 1 tbsp ground cinnamon
- 2 tsp ground nutmeg
- ½ tsp ground cloves
- 2 vanilla beans, scraped seeds only
- 100 ml brandy
- 1 eggwhite
- 1Beat butter in an electric mixer until light and very fluffy (6-8 minutes). Add icing sugar in batches, beating well to combine (10-15 minutes), then add spices and vanilla seeds and beat to combine well (4-5 minutes), then, with motor running, drizzle in brandy, beating well to incorporate. Beat in eggwhite until light and very fluffy (4-5 minutes). Transfer to sterilised jars and refrigerate until required. Bring to room temperature before using. Whipped brandy butter will keep refrigerated for up to 2 weeks.
Note This recipe makes about 2kg.